This tomato sauce is very easy to make and so versatile! I of course use it with pasta or rice for my children, but also as a shakshuka base, with zucchini noodles, with konjac noodles, with roasted vegetables and with baked fish!
You can make it, save it in the fridge for up to 5 days or in the freezer for up to 3 months. It is 100% 6-week plan compliant too!
I hope you enjoy it!
2 cans of chopped tomatoes
1/2 cup or 100g of green or black olives
1 tablespoon of capers
2 tablespoons or 30g of chopped fresh basil
1 medium onion chopped
4 garlic cloves
3 bay leaves
1 tablespoon of tomato purée
1/2 teaspoon of ground cinnamon or 1 cinnamon stick
1/2 teaspoon of good quality salt
1/4 teaspoon of ground pepper
1 tablespoon of olive oil
Fat 4.3 g
Saturated 0.7 g
Carbohydrate 12 g
Sugars 6.3 g
Protein 2.6 g
In a pan on medium heat, sweat the chopped onion for about 3 minutes. Add the grated garlic and cook for another 3 minutes or until your onions are translucent. Add the chopped tomatoes and stir in the rest of the ingredients. Bring to a a simmer and cook on low for about 20-25 minutes, making sure to stir it regularly.
Your delicious tomato, olives and capers sauce is ready!
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